Spring Salad with Roasted Chicken

It seems like the world is becoming a scarier place day by day. It seems like every time I turn on the TV, there is heartbreak and devastation. This week is no different. My heart is heavy for the people of Oklahoma. I don’t really think that there is much that I can say except that I am sending lots of love and prayers their way.

When I am sitting on my couch, watching events unfold far away, I feel pretty helpless. There is not a lot I can do, but I can make a donation and help the people of Moore rebuild their lives. I hope that you will consider making one too. To make a donation to the American Red Cross, or to read about their relief efforts in Oklahoma, just click on the button below:

While it seems strange to post a recipe, it is comforting to sit around a table and share a meal with people that you love. This salad highlights the best of spring. It can be made with whatever fresh produce you happen to have. Adding some roasted chicken makes it a meal, and a healthy and delicious one at that.

Start off by roasting the chicken breasts. Preheat the oven to 400 degrees. Rub chicken with olive oil and season generously with salt and pepper.

Roast for 30 to 40 minutes, or until cooked through. Set aside and let cool.

I like to blanch my sugar snaps and peas quickly. Bring a pot of water to a boil. Add the sugar snaps for 2 to 2 1/2 minutes. Add the peas for about the last minute.

Drain and immediately put the veggies into a bowl of icy cold water.

Add the lettuce, spinach, parsley, pepper, radishes, sugar snaps, peas, and carrots into a large salad bowl. Season with salt and pepper. In a small bowl, whisk together vinegar, shallot, honey, and garlic. Slowly whisk in the olive oil.

Start off by roasting the chicken breasts. Preheat the oven to 400 degrees. Rub chicken with olive oil and season generously with salt and pepper. Roast for 30 to 40 minutes, or until cooked through.

I like to blanch my sugar snaps and peas quickly. Bring a pot of water to a boil. Add the sugar snaps for 2 to 2 1/2 minutes. Add the peas for about the last minute. Drain and immediately put the veggies into a bowl of icy cold water.

Add the lettuce, spinach, parsley, pepper, radishes, sugar snaps, peas, and carrots into a large salad bowl. Season with salt and pepper.

In a small bowl, whisk together vinegar, shallot, honey, and garlic. Slowly whisk in the olive oil. Drizzle salad with dressing and toss well. Top with roasted chicken.

Oh my this is a pretty salad. It looks so springy and tasty. I have a geeky question for you? I’m so very envious of your pictures; they are stunning! What type of camera/lens are you shooting with, and do you add additional lighting? I know; such a bloggy question, but I’m curious.